Executive Chef - Lead Culinary Team & Menu Innovation

Aramark; Chicago (IL); On-site; USD 75,000 - 85,000; Full time

Job summary

Aramark is seeking an Executive Chef to lead chef managers and hourly culinary staff, developing and executing culinary solutions to meet customer needs and tastes across the region.

The role oversees culinary operations to meet production, presentation, and service standards, applying advanced culinary techniques to food preparation and final presentation. Relocation may be required as opportunities arise.

Qualifications

• Requires at least 4 years of culinary experience.
• At least 2 years in a management role preferred.
• Requires a culinary degree or equivalent experience.
• Ability to multi-task.
• Ability to simplify the agenda for the team.
• Advanced knowledge of the principles and practices within the food profession; includes people management.

Responsibilities

• Ensures culinary production appropriately connects to the Executional Framework.
• Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards.
• Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food.
• Train and manage culinary and kitchen employees to use best practice food production techniques.
• Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved.
• Reward and recognize employees.
• Plan and execute team meetings and daily huddles.

Skills

Culinary experience

Management experience

Culinary degree

Multi-tasking

Communication skills

Education

Culinary degree or equivalent experience

Job description

Aramark is seeking an Executive Chef to lead chef managers and hourly culinary staff, developing and executing culinary solutions to meet customer needs and tastes across the region.

The role oversees culinary operations to meet production, presentation, and service standards, applying advanced culinary techniques to food preparation and final presentation. Relocation may be required as opportunities arise.